Saturday, 12 December 2009

Mushroom Cranberry Gravy

This is our favourite gravy when we have a lamb roast, but you can have it with beef as well.
There are a few ingredients in this gravy but the result is very satisfying!
It is a 'make ahead' gravy - save yourself the hassle of preparing the gravy after the roast has been cooked.
You can make this gravy whilst the roast is in the oven or make it the day before or anytime you wish and freeze it until it is needed.
Then just reheat, add the juices from your roast, omit the fat, and you have an amazing, delicious gravy.

2 x medium red onions
1 x garlic clove
120g x chestnut or portobello mushrooms (small size)
1 tspn x seeded mustard
3-4 tbspns x cranberry sauce
1-2 tbspns x tomato paste
150-200ml x red wine
1 x chicken stock cube
1 x bay leaf
Fresh or dried thyme
Black pepper
Olive oil
20-50g x Butter
150ml x Water

In a deep fry pan, splash some olive oil and add your chopped onions, saute under a lid for 10 minutes without browning.
Add half the butter and sliced mushrooms, replace lid and continue to saute for another 10 minutes.
Now add the remainder of the ingredients, except for extra butter, add it towards the end before you serve, if you are watching your fats intake you can omit it.
Stir well and bring to a fast simmer, turn down the heat and replace the lid.
Allow to simmer for 20 minutes.
Then remove the lid, and continue to simmer the sauce until it starts to thicken.
Once you have the consistency you prefer turn off the heat.
Add your roasting juices and stir, pour into a gravy boat and serve with your roast.
OR allow it to cool and put in freezer/fridge container and store for later use.